material

Pork, eggs, seasoning: pepper, starch, flour, cooking wine, salt.

working methods

1. Wash the pork, cut it into pieces with uniform thickness, and marinate it with cooking wine and salt for half an hour.

2. Mix starch with eggs, flour, salt, pepper granules and purified water into a paste, and put the pickled pork slices into the paste and mix well.

3. Heat the oil pan to 80% heat, add the hung pork slices and fry until golden brown. Fry the skin with high fire first, and then fry it with low fire until both sides are golden.

skill

1. If you don't like lean meat, use pork belly.

2. Some practices introduce that the meat is washed, dried and sliced directly into paste, but I like to marinate it first, which makes it more delicious.

I use more flour to make batter. I like to wrap it thick and eat half meat and half noodles. I'm afraid of getting fat by eating too much meat.

4. When the sliced meat is put into the oil pan, use chopsticks to spread the sliced meat, otherwise it will become a ball and cannot be fried thoroughly.